Job Overview
Employment Type
Full-time
Compensation
Salary
Range $63,600.00 - $87,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
retirement savings plan
Employee assistance program
Career development opportunities
Employee Discounts
Job Description
Aramark is a global leader in food, facilities, and uniform services, serving millions of guests daily across 15 countries. Rooted in a strong service-oriented culture and driven by a mission to positively impact communities, partners, employees, and the planet, Aramark consistently delivers quality experiences and solutions tailored to varied industries, including healthcare, education, business, and sports and entertainment venues. With a commitment to diversity, inclusion, and equal employment opportunity, Aramark fosters an environment where employees are supported and empowered to grow professionally and personally. The company values the development of talent, offering dynamic career paths and encouraging employees to reach their fullest potential in a collaborative and engaging work environment.
The Pennsylvania Convention Center, located in the heart of Philadelphia, is one of the premier events venues in the city, hosting world-class events like the Philadelphia Auto Show and many other major exhibitions and conventions throughout the year. It operates as a vibrant hub that brings together diverse groups of attendees, vendors, and exhibitors in a fast-paced, professional setting dedicated to excellence and customer-centric service. The Convention Center's culinary operations are an essential part of the event experience, providing high-quality, innovative dining options that complement the dynamic atmosphere of each event.
The role of Chef de Cuisine at the Pennsylvania Convention Center is integral to delivering the highest standard of culinary excellence and innovation. Reporting to the established culinary leadership team, the Chef de Cuisine will be responsible for overseeing all culinary activities, including recipe development, food presentation, kitchen safety, and sanitation protocols, as well as the training and leadership of kitchen personnel. This position demands creativity, strong leadership skills, and an ability to manage large teams efficiently in a fast-paced, event-driven environment. The ideal candidate will have extensive hands-on banquet experience, a culinary degree, and the flexibility to work event-based hours including evenings, weekends, and holidays.
This full-time position at Aramark not only offers engagement with high-profile events and a chance to impact the dining experience for thousands of guests but also provides a balanced benefits package designed to support employees’ health, well-being, family, finances, and future. The role is perfect for culinary professionals who are passionate about delivering exceptional food experiences and who thrive in a collaborative team setting where continuous learning and professional growth are prioritized. At Aramark, the commitment to empowering employees and fostering a culture of respect and inclusion ensures that every team member can contribute meaningfully and advance their career within an industry-leading company.
The Pennsylvania Convention Center, located in the heart of Philadelphia, is one of the premier events venues in the city, hosting world-class events like the Philadelphia Auto Show and many other major exhibitions and conventions throughout the year. It operates as a vibrant hub that brings together diverse groups of attendees, vendors, and exhibitors in a fast-paced, professional setting dedicated to excellence and customer-centric service. The Convention Center's culinary operations are an essential part of the event experience, providing high-quality, innovative dining options that complement the dynamic atmosphere of each event.
The role of Chef de Cuisine at the Pennsylvania Convention Center is integral to delivering the highest standard of culinary excellence and innovation. Reporting to the established culinary leadership team, the Chef de Cuisine will be responsible for overseeing all culinary activities, including recipe development, food presentation, kitchen safety, and sanitation protocols, as well as the training and leadership of kitchen personnel. This position demands creativity, strong leadership skills, and an ability to manage large teams efficiently in a fast-paced, event-driven environment. The ideal candidate will have extensive hands-on banquet experience, a culinary degree, and the flexibility to work event-based hours including evenings, weekends, and holidays.
This full-time position at Aramark not only offers engagement with high-profile events and a chance to impact the dining experience for thousands of guests but also provides a balanced benefits package designed to support employees’ health, well-being, family, finances, and future. The role is perfect for culinary professionals who are passionate about delivering exceptional food experiences and who thrive in a collaborative team setting where continuous learning and professional growth are prioritized. At Aramark, the commitment to empowering employees and fostering a culture of respect and inclusion ensures that every team member can contribute meaningfully and advance their career within an industry-leading company.
Job Requirements
- Requires 4-5 years of hands-on banquet experience
- requires at least 2-3 years of post-high school education, preferably a culinary degree
- requires flexible schedule
- must be available to work event-based hours including evenings, weekends, and holidays as needed
- requires advanced knowledge of the principles and practices within the food profession
- requires experiential knowledge of management of people and/or problems
- requires verbal, reading, and written communication skills
Job Qualifications
- Requires 4-5 years of hands-on banquet experience
- requires at least 2-3 years of post-high school education, preferably a culinary degree
- requires flexible schedule
- must be available to work event-based hours including evenings, weekends, and holidays as needed
- requires advanced knowledge of the principles and practices within the food profession
- requires experiential knowledge of management of people and/or problems
- requires verbal, reading, and written communication skills
- strong leadership skills with the ability to manage and motivate large teams in a fast-paced, dynamic environment preferred
Job Duties
- Trains and leads kitchen personnel
- supervises and coordinates all related culinary activities
- estimates food consumption and requisitions or purchases food
- selects and develops recipes and standardizes production recipes to ensure consistent quality
- establishes presentation technique and quality standards and plans and prices menus
- ensures proper equipment operation, maintenance and ensures proper safety and sanitation in the kitchen
- oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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